usbg announces winners of the legacy of the cocktail u.s. finals showcase sponsored by bacardi

February 3, 2011

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COMPETITION: On February 1, 2011 at La Cote at The Fontainebleau Hotel in Miami, BACARDI and the United States Bartenders Guild (USBG) hosted the BACARDI Legacy of the Cocktail US Finals Showcase. Previous competitions were held in Miami, New York, Chicago and Texas. Three finalists from each market were invited to compete at the final showcase. Each mixologist presented an original version of a classic cocktail that pays tribute to the BACARDI heritage. Competitors were tasked with showcasing the Versatility of BACARDI Superior Rum to have their cocktail be considered for the title of “New Rum Legacy Cocktail”.

The panel of judges included the foremost authority on cocktails, Dale DeGroff (aka “King Cocktail”); Willie Shine, Contemporary Cocktails Inc.; Laura Cullen, Interim President, USBG (and Owner of Clarke’s Miami Beach); and was hosted by Juan Coronado, BACARDI Brand Master Apprentice. The goal of the cocktail competition is to inspire today’s generation of creative bartenders to begin the second Golden Age of Cocktails.

In 1862, Don Facundo Bacardi Massó created a revolutionary style of rum – BACARDI Superior Rum, which was the catalyst that inspired great bartenders of the time to create a whole new genre of light, crisp, citrusy cocktails such as the Original Daiquiri and Mojito.

As the first place winner with exceptional execution of his cocktail, John Lermayer will represent the USA in the BACARDI Legacy of the Cocktail global finals in Sitges, Spain, in April with his cocktail titled, “Smugglers Fizz”. Second place finalist, Todd Appel, representing Piranha Brothers, Chicago was praised for his beautiful, consistent and well-balanced cocktail titled, “Dublin Pirate” that was an homage to the history of sugar cane spirits. Third place finalist, Cricket Nelson, representing Forge Miami presented an elegant cocktail featuring the modern flavor of sour oranges from a tree at her own home, creating an organic blend of ingredients from “the tree to the glass”.

Bartenders were judged according to the following criteria; technical skills and presentation; appearance; aroma, balance of flavors, appeal of character; ingenuity and innovation; degree of refreshment and inspiration and story behind the recipe. All participants were required to use rum as the base spirit, BACARDI Superior Rum, the original, mixable light-bodied clear rum was preferred and each recipe was required to use seven ingredients.